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1
First, make the crepe batter: In a blender, whirl together the milk, water, 2 cups melted butter, egg yolks, 3 tablespoons of the granulated sugar, and salt until smooth. Add the flour and pulse until just incorporated. Transfer the batter to a bowl and let it rest for at least 1 hour, or refrigerate, covered, overnight. (If you don't have a monster-size blender, you may have to do this in two batches, stirring them together in the bowl before refrigerating.)
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2
To cook the crepes, heat a 6-inch (or similar) steel crepe pan over medium heat. When it's hot, brush the pan liberally with melted butter, then add a scant 1/4 cup of batter, turning and twisting the pan until the batter has spread across the pan in an even layer. Let the crepe cook for about 90 seconds, or until the center begins to bubble and the cooked side is marked with light-brown spots. Gently turn the crepe (a flexible fish spatula or offset icing spatula works well) and cook another 30 to 60 seconds, until the second side is brown. Transfer the crepe to a plate and repeat with the remaining batter, buttering the pan again between every few crepes and sliding sheets of waxed paper between each crepe so they don't stick together on the plate.
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3
To assemble the cake, place a sturdy-looking crepe on a large, round platter or cake stand. Smear about 2 tablespoons of the marmalade evenly across the cake, then add another crepe. Repeat with the remaining marmalade and crepes, ending with a crepe, and smear any remaining marmalade onto the sides of the cake. Transfer the platter to the refrigerator and chill for at least 1 hour, or up to 24 hours, before serving.
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4
To prepare the cream: In the work bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1 minute. Add the remaining 2 tablespoons sugar, then whip until the cream forms soft peaks, another minute or two.
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5
To serve, dust the cake with confectioners' sugar, cut into slices, and plate with puffs of the whipped cream.
